Heavenly Persimmon Scones: Your Ultimate Guide to a Fall Delight
Every fall, as the leaves turn gold and the air becomes crisp, I find myself reminiscing about my grandmother. She had a magical way of transforming the simplest ingredients into mouthwatering delights, but nothing lingered in my memory quite like her Persimmon Scones. I can still picture her warm kitchen filled with the sweet aroma of spiced treats, as we gathered around the table to enjoy her baked goods.
What makes these Persimmon Scones special is not just the seasonal fruit but the memories distilled in each fluffy bite. Unlike many scone recipes, this one showcases ripe Fuyu persimmons, lending a sweet and subtly spiced flavor that makes my heart sing. They are more than just a treat; they are comfort food wrapped in nostalgia. You’ll learn how to recreate this deliciousness with my easy recipe that perfects the balance between soft and crumbly. So gather your ingredients, and let’s make some culinary magic together!
What Are Persimmon Scones?
Persimmon Scones are a delightful variation of a traditional scone, incorporating the sweet, honey-like flavor of Fuyu persimmons. Originating from culinary traditions that celebrate seasonal ingredients, these scones are primarily a nod to autumn and the bounty of harvest time.
When you take a bite, the soft, tender crumb melts in your mouth, releasing the juice of the chopped persimmons. The subtle hints of cinnamon and nutmeg add a comforting warmth, creating a perfect balance between sweet and spicy. What makes them unique is not just the distinctive flavor of the persimmons, but their texture—light and fluffy, with just enough structure to hold together beautifully. These scones are perfect for breakfast, snacks, or even as a special treat during gatherings. Whether accompanying your morning coffee or served at a festive tea party, Persimmon Scones are sure to impress.
Why You’ll Love This Recipe
Here are a few reasons why you’ll absolutely fall head over heels for my Persimmon Scones recipe:
Unparalleled Flavor: Unlike store-bought versions, which can often be dry or artificial in flavor, these homemade scones infuse the natural sweetness of fresh Fuyu persimmons with warm spices, creating an incredibly comforting taste that feels like a warm hug.
Customization Galore: This recipe allows for creative freedom! Swap in different spices like cardamom or add nuts for crunch, making it a flexible option for any palate or occasion.
Simple & Cost-Effective: Why spend a fortune at a fancy café when you can whip up a batch at home? With staple ingredients, making these Persimmon Scones is not only economical but satisfying, as you’ll know exactly what’s going into your treat.
Effortlessly Easy: Perfect for beginner bakers, this recipe requires minimal steps yet yields impressive results. Even if you’re not a seasoned pro, I promise these scones will turn out great!
Faster Than You Think: With just about 30 minutes from start to finish, you can have these beauties warm and ready to serve, making them an ideal choice for a last-minute brunch or gathering.
Ingredients
To create these delicious Persimmon Scones, gather the following ingredients:
- 2 cups flour (spelt, all-purpose, whole wheat, or a gluten-free blend)
- 2 heaping teaspoons aluminum-free baking powder
- 1/4 cup organic pure cane sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg (or use allspice or cardamom for a varied flavor)
- Pinch of mineral salt
- 6 tablespoons vegan butter or coconut oil, chilled
- 1 heaping cup Fuyu persimmons, finely chopped (about two medium)
- 3/4 cup vegan ricotta (cashew ricotta cheese or tofu ricotta works)
- 1/2 cup almond milk
Ingredient Quality & Notes:
- Use fresh, ripe Fuyu persimmons for the best flavor and texture. They should feel firm yet slightly soft to the touch.
- For the flour, I love using spelt or whole wheat for added nutrition and a nutty flavor, but choose what you have on hand!
- The spices can be adjusted to suit your taste—feel free to get playful!
- Make sure the butter or coconut oil is chilled for a flaky scone texture.
Step-by-Step Instructions
Preheat Oven: Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper.
Mix Dry Ingredients: In a medium-sized bowl, combine the flour, baking powder, sugar, salt, cinnamon, ground ginger, and nutmeg. Whisk until well blended.
Cut in the Fat: Add the chilled vegan butter or coconut oil to the dry mixture, using a pastry blender or fork to cut it in. Continue until the mixture resembles coarse crumbs and starts to clump.
Combine Wet Ingredients: In a separate bowl, stir together the vegan ricotta and almond milk until smooth. Add this mixture to the dry ingredients and stir gently until just combined.
Fold in Persimmons: Carefully fold in the chopped persimmons, ensuring they are evenly distributed throughout the dough.
Shape the Dough: Turn the dough out onto a floured surface, shape it into a ball, then flatten it into a 7 to 8-inch circle, about 1 inch thick.
Cut the Scones: Using a knife or pizza cutter, divide the dough into 6 to 8 pieces like a pizza. Place them on the prepared baking sheet and, if desired, sprinkle sugar on top for a sweet finish.
Bake: Bake in the preheated oven for 18 to 22 minutes, or until lightly golden and the edges are firm to the touch.
Cool: Allow the scones to cool slightly on the baking sheet before transferring them to a wire rack to cool completely.
Chef’s Tips
- Timing: Pay attention to the baking process. Visual cues, like a golden crust, indicate they’re ready!
- Common Mistakes: Avoid overmixing the batter to keep the scones tender.
- Storage: Keep any leftovers in an airtight container for a day or two at room temperature.
Expert Tips & Tricks
Storage Recommendations: Keep your scones stored in an airtight container at room temperature for up to two days, or refrigerate for up to a week. For longer storage, freeze them—just pop them in the oven to reheat whenever you have a craving!
Make-Ahead Instructions: You can prepare the dough ahead of time. Just shape into a disk, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours.
Don’t Skip the Chilling: Chilled fat creates those flaky layers. If you’re short on time, pop the butter or coconut oil into the freezer for a few minutes before use.
Troubleshooting: If your dough seems too wet, sprinkle in a little extra flour; if too dry, add a splash of almond milk until just combined.
Enhance the Flavors: Drizzle with maple syrup or honey for an extra sweet treat, or pair with your favorite jam for delightful customization.
Serving Suggestions
These Persimmon Scones are perfect on their own, but they shine even brighter with a few accompaniments. Pair them with a hot cup of spiced chai or pumpkin latte for a cozy morning. Presentation can elevate the experience—arranging your scones on a marble platter adds an elegant touch. They are also a fantastic choice for brunch gatherings, holiday celebrations, or even as a sweet afternoon pick-me-up.
Variations & Substitutions
Flavor Combinations: Try adding a handful of chopped walnuts or pecans for added crunch, or replace the persimmons with cranberries or apples during the off-season.
Dietary Adaptations: This recipe is already vegan, but for a nut-free version, you can use oat milk and sunbutter in place of almond milk and ricotta.
Seasonal Twist: As the seasons change, consider incorporating pumpkin puree for a fall twist or lemon zest for a refreshing summer scone.
Nutrition & Storage Info
- Prep Time: 10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30-35 minutes
- Yield: 6-8 scones
- Estimated Calories: Approximately 200 calories per serving (individual scone, depending on size)
- Storage: Keep at room temperature for 2 days, refrigerate for 1 week, or freeze for up to 3 months.
FAQ Section
Can I use other types of persimmons?
- Absolutely! While Fuyu persimmons are recommended, you can try Hachiya persimmons if you adjust for their softer texture.
What can I substitute for vegan ricotta?
- You can use silken tofu blended until smooth, or make a homemade nut-based ricotta with soaked cashews.
Can I make these scones gluten-free?
- Yes! Just substitute the flour with a gluten-free blend, ensuring that your baking powder is also gluten-free.
How do I know when the scones are baked?
- They will be golden brown around the edges, and a toothpick inserted in the center should come out clean.
Is it necessary to use almond milk?
- No! You can substitute with any non-dairy milk, such as oat or soy milk.
What if I don’t like spices?
- You can simply omit the spices and keep the recipe basic for a pure persimmon flavor.
Can I freeze the dough?
- Absolutely! Just shape it into a disk, wrap tightly, and freeze. Bake directly from frozen, increasing the baking time slightly.
What type of flour works best?
- All-purpose flour yields a wonderfully light scone, but spelt or whole wheat offers a heartier feel, so choose based on your preference!
Can I add chocolate chips to the dough?
- Certainly! Mixing in vegan chocolate chips before shaping the dough can turn them into a delightful treat.
How can I get a crispy top?
- For a crunchy crust, brush the tops with a bit of almond milk or melted coconut oil before sprinkling with sugar and baking.
Conclusion
In recap, these Persimmon Scones aren’t just a recipe—they’re a nostalgic journey into fall, bringing warmth and sweetness to your kitchen. Make it a family affair by inviting loved ones to join in the baking fun, and enjoy the lovely memories that will surely follow. I can’t wait to hear how your scones turn out! Feel free to share your feedback or any twists you create. And don’t forget to check out my other cozy recipes on the blog to keep the baking spirit alive!
Happy baking!
Persimmon Scones
Ingredients
Dry Ingredients
- 2 cups flour (spelt, all-purpose, whole wheat, or a gluten-free blend) Choose the flour based on your preference.
- 2 teaspoons aluminum-free baking powder
- 1/4 cup organic pure cane sugar
- 1/4 teaspoon cinnamon Adjust based on taste.
- 1/4 teaspoon ground ginger Feel free to play with spices!
- 1/4 teaspoon nutmeg Or substitute with allspice or cardamom.
- 1 pinch mineral salt
Wet Ingredients
- 6 tablespoons vegan butter or coconut oil, chilled Chilled for a flaky texture.
- 1 heaping cup Fuyu persimmons, finely chopped (about two medium) Use ripe persimmons for best flavor.
- 3/4 cup vegan ricotta (cashew or tofu ricotta works) Can be substituted with blended silken tofu.
- 1/2 cup almond milk Any non-dairy milk can be used.
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium-sized bowl, combine flour, baking powder, sugar, salt, cinnamon, ground ginger, and nutmeg. Whisk until well blended.
- Add the chilled vegan butter or coconut oil and cut it into the mixture using a pastry blender or fork until it resembles coarse crumbs.
- In a separate bowl, stir together vegan ricotta and almond milk until smooth. Add to the dry mixture and stir until just combined.
- Fold in the chopped persimmons until evenly distributed.
- Turn the dough onto a floured surface, shape it into a ball, and flatten into a 7-8 inch circle, about 1 inch thick.
- Cut the dough into 6 to 8 pieces and place them on the prepared baking sheet.
- Sprinkle sugar on top if desired.
Baking
- Bake in the preheated oven for 18-22 minutes, until lightly golden and edges are firm.
- Allow the scones to cool slightly before transferring to a wire rack to cool completely.